Aperol Spritz
The Aperol Spritz has a refreshing, bittersweet taste with a hint of citrus. It is light, effervescent, and slightly herbal, making it a perfect balance of sweet and bitter flavors.
Rosita Cocktail Recipe
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Rosita Nutrition Facts
Calories:180
Fat:0g
Protein:0g
Carbohydrates:10g
Alcohol:20%
Created by
Nic Polotnianko
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: January 7, 2024
Contents
History
The Rosita cocktail is a classic tequila-based drink that was first created in the 1970s. It is a variation of the popular Negroni cocktail, replacing gin with tequila. The Rosita is a favorite among tequila lovers and those who enjoy a more complex, bittersweet flavor profile.
- The Rosita was first featured in a 1970s cocktail book called 'Trader Vic's Bartender's Guide'
- It is believed to have been created by a bartender named 'Rosita', hence the name
- The cocktail has gained popularity over the years, especially among tequila enthusiasts
How Rosita Tastes?
The Rosita cocktail has a bittersweet, slightly herbal taste with a hint of citrus. It is well-balanced, with the tequila providing a smooth, slightly smoky backbone, while the vermouth and Campari add depth and complexity.
Interesting facts about Rosita
- The Rosita is sometimes referred to as a 'Tequila Negroni'
- It is a great option for those who want to explore the world of tequila-based cocktails beyond the Margarita
- The Rosita can be easily customized by using different types of vermouth or bitters
Ingredients
- Tequila: 1.5 oz(45ml)
- Sweet vermouth: 0.5 oz(15ml)
- Dry vermouth: 0.5 oz(15ml)
- Campari: 0.5 oz(15ml)
- Angostura bitters: 1 dash
- Orange peel: 1
Tequila
Tequila acts as the spirited backbone of the Rosita cocktail. At 1.5 oz, it ensures the drink has a robust agave flavor without overpowering the vermouths and Campari. If you're feeling adventurous, using a mezcal can add a smoky twist.
Emma Rose
Sweet Vermouth
The sweet vermouth, at 0.5 oz, balances the cocktail with its sweet, herbal notes. Too much can make the drink cloying, while too little might not offset the bitterness adequately. Switching to a red vermouth could increase the sweetness and decrease the herbal influence.
Mary Mitkina
Dry Vermouth
Dry vermouth also at 0.5 oz, contrasts the sweet vermouth and lends a drier, floral touch. Too much could overshadow the other ingredients; too little won't provide enough complexity. Replacing it with another aperitif like Lillet Blanc might result in a lighter flavor profile.
Alex Green
Campari
Campari offers its signature bitter punch and red hue at half an ounce. Just the right amount gives the drink a bittersweet edge; more can be too bitter, while less would make the cocktail too mild. Using Aperol could soften the bitterness and add a fruitier note.
Emma Rose
Angostura Bitters
One dash is sufficient to add a layer of aromatic complexity. Overdoing it can cause the other flavors to be lost beneath the bitters' intensity. Without it, the drink loses a level of depth. Orange bitters could be an alternative for a citrusy zing.
Mary Mitkina
Orange Peel
The orange peel garnish expresses essential oils that add a fragrant aroma and a whisper of citrus taste, brightening up the drink. Omit it, and you'll miss out on that fresh aroma. Lemon peel could be an alternative for a zesty tang.
Alex Green
Recipe. How to make Rosita Drink
- Fill a mixing glass with ice
- Add the tequila, sweet vermouth, dry vermouth, Campari, and Angostura bitters
- Stir well to combine and chill the ingredients
- Strain the mixture into a rocks glass filled with fresh ice
- Express the orange peel over the cocktail and drop it into the glass as a garnish
Pro Tips
- Use high-quality tequila for the best flavor
- Chill your glass before pouring the cocktail to keep it cold longer
- Express the orange peel over the cocktail to release its oils and enhance the citrus notes
Perfect Pairings
Appetizers
- Charcuterie Boards: The Rosita's bitter and herbal notes complement the variety of meats and cheeses.
- Spicy Shrimp Tacos: The heat from the shrimp is cooled by the bitter-sweet character of the cocktail.
- Marinated Olives: The briny, savory qualities of olives pair well with the herbal and bitter notes.
Main Courses
- Grilled Steak: The robust flavors of a steak can stand up to the strong profile of the Rosita.
- Mushroom Risotto: Earthy mushrooms enhance the vermouth's depth.
Desserts
- Dark Chocolate: A piece with high cocoa content balances the bitterness of the Campari.
Drinks
- Coffee: A post-dinner espresso or coffee complements the bitterness in the Rosita.
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What you could change in Rosita
- Tequila: Can be replaced with Mezcal for a smokier flavor
- Sweet Vermouth: Can be substituted with a different type of sweet vermouth for a different flavor profile
- Dry Vermouth: Can be replaced with white wine if unavailable
- Campari: Aperol can be used as a less bitter alternative
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And of course - twists🍹
Mezcal Rosita
- Replace the tequila with mezcal for a smoky version.
- It adds a layer of complexity with its smoky profile.
- Recipe: Follow the original recipe but use mezcal instead of tequila.
Rosita Bianco
- Use sweet and dry white vermouth, and replace Campari with Aperol for a lighter, fruitier taste.
- It will be a more approachable drink with less bitterness.
- Recipe: Substitute Campari with Aperol, and use Bianco vermouth for both sweet and dry.
Sparkling Rosita
- Top the cocktail with a splash of soda water or sparkling wine to add effervescence.
- It becomes a refreshing and bubbly drink, perfect for a hot day.
- Recipe: Prepare the original cocktail, and add a splash of soda water or sparkling wine before garnishing.
In case you forgot basics how to make Rosita
Place your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.
Learn everything on how to strainInsert the spoon into the glass until it touches the bottom. Keep the back of the spoon against the inside wall of the glass, and stir in a smooth, circular motion. The goal is to swirl the ice and ingredients together without churning or splashing.
Learn everything on how to stirGarnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).
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Frequently Asked Questions on Rosita
Can I make the Rosita cocktail without alcohol?
Yes, you can make a mocktail version of the Rosita. Replace the tequila with a non-alcoholic substitute like a tequila-flavored beverage, and use non-alcoholic versions of vermouth and Campari.
What occasion is the Rosita cocktail suitable for?
The Rosita cocktail, with its complex, bittersweet flavor, is great for evening events. It’s perfect for a sophisticated cocktail party, dinner gatherings, or a quiet night at home.
What type of tequila is best for the Rosita cocktail?
While you can use any type of tequila, a high-quality reposado or añejo tequila can really elevate the flavor of the Rosita cocktail.
Are there any other garnishes I can use for the Rosita?
While the traditional garnish is an orange peel, you can also use a slice of grapefruit or even a cherry for a pop of color and a slightly different flavor.
What non-alcoholic beverages pair well with the Rosita cocktail?
Non-alcoholic beverages like sparkling water or citrus-infused drinks can cleanse the palate between sips of the Rosita cocktail, enhancing your enjoyment of its complex flavor.
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